Healthy Cauliflower Soup

Ingredients

• 1 sweet onion finely chopped
• 2 Tbsp. olive oil
• 1 large head of cauliflower cut into florets, about 6 cups
• 3 cloves garlic large, crushed
• 2 Tbsp. butter or vegan "butter" sticks
• 6 cups broth chicken or vegetable, regular sodium*
• ½ cup cashews raw
• 1 tsp. salt to taste
• ⅛-¼ tsp. red pepper flakes
• ⅛ tsp. paprika
• ¾ tsp. dried sage
• ¼ cup Parmesan cheese grated, or dairy-free Parmesan cheese

Instructions

1. Saute onion and olive oil in a Dutch oven or large pot for 5 minutes over medium heat.  
2. Add cauliflower and continue sautéing for 5 more minutes. Add crushed garlic and sauté for 1 minute, or until fragrant.  
3. Add in broth (or water and Better than Bouillon), butter, cashews, red pepper flakes, salt, paprika, and sage.  Bring pot to a boil.  Once boiling, reduce heat to medium-high heat, while maintaining a rolling boil, for 20 minutes.
4. Turn off heat and add Parmesan or Parmesan cheese alternative.  Blend ingredients in a high speed blender or food processor in batches or puree in pot with an immersion blender.
5. Serve cauliflower soup with fresh parsley, additional parmesan cheese, and some toasted baguettes or Parmesan cheese whisps. Enjoy!

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